Oberto Charcuterie.
MADE IN PARMA, ITALY WHERE THE TRADITION OF CURED MEATS HAS BEEN HANDED DOWN THROUGH THE GENERATIONS.
Prosciutto
Made with only 2 ingredients: pork and salt. Aged for a minimum of one year.
Salame
Dry cured for 80 days, never heat-treated, to render a less acidic product, resulting in a sweeter taste and aroma.
Provolone & Fontinello Cheeses
Made with 100% Italian milk collected everyday from farms within 50 miles of the production site. Curds are stretched and kneaded in the traditional technique, creating the soft and elastic texture.
Grana Padano Cheese
Cheese which is a certified and protected product designation by the Italian Consortium. Exclusively made in the Po Valley region of Northern Italy from locally sourced cow milk. Aged for 12 months resulting in a delightful, hard crumbly texture.
